Coconut Carrot-Ginger Soup
Coconut Carrot-Ginger Soup takes about 45 minutes from beginning to end. This recipe serves 6 and costs $1.22 per serving. One serving contains 282 calories, 7g of protein, and 20g of fat. This recipe from Foodista has 6 fans. Head to the store and pick up salt, ginger, garlic, and a few other things to make it today. Only a few people really liked this soup. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 52%, this dish is solid. If you like this recipe, take a look at these similar recipes: Coconut Carrot-Ginger Soup, Coconut Carrot-Ginger Soup, and Carrot Ginger Coconut Soup.
Servings: 6
Ingredients:
1 tablespoon coconut oil
1 medium onion, diced
8 large carrots, chopped
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
4 cups vegetable/chicken stock
2 tablespoons grated ginger
1 can coconut milk
Equipment:
blender
Cooking instruction summary:
Sautee onions in coconut oil, add carrots and salt, cook through. Season and add garlic. For 30 seconds and remove from heat. Place vegetables in a blender with stock and ginger, blend well. Return to heat and bring to a boil for 3 minutes. Remove from heat and stir in coconut milk. Add more salt to taste.
Step by step:
1. Sautee onions in coconut oil, add carrots and salt, cook through.
2. Season and add garlic.
3. For 30 seconds and remove from heat.
4. Place vegetables in a blender with stock and ginger, blend well.
5. Return to heat and bring to a boil for 3 minutes.
6. Remove from heat and stir in coconut milk.
7. Add more salt to taste.
Nutrition Information:
covered percent of daily need
